Protective effect of milk constituents and sublethal injuries limiting process effectiveness during PEF inactivation of Lb. rhamnosus

作者：Jaeger H^*; Schulz A; Karapetkov N; Knorr D

来源：International Journal of Food Microbiology, 2009, 134(1-2): 154-161.

DOI：10.1016/j.ijfoodmicro.2009.06.007

• PEF
• Non-thermal pasteurisation
• Milk
• Lb. rhamnosus
• Sublethal injury

The inactivation of Lb. rhamnosus by pulsed electric field treatment (PEF) was studied in different fractions of raw milk and Ringer solution in order to evaluate the protective effect of nutrient rich media in comparison to aqueous buffer solutions.
Apart from monitoring of culturability, analysis of the physiological fitness of Lb. rhamnosus was conducted aiming to identify sublethally damaged cells. Therefore, flow cytometry and a selective medium plating technique were used and compared to each other. The goal of the study was to apply three different parameters describing the physiological fitness of the model organism Lb. rhamnosus after PEF treatment such as culturability, membrane permeability and metabolic activity depending on treatment media and parameters.
A concentration dependent protective effect of the milk protein fraction could be shown and allocated to micellar casein as the major milk protein. Increasing the concentration of whey proteins up to 2% showed a similar impact on limiting the PEF inactivation of Lb. rhamnosus.
The evaluation of physiological fitness of cells was based on a determination of structural and functional characteristics by rapid cellular staining using carboxyfluorescein diacetate and propidium iodide. This approach showed good accordance to the conventional selective medium plating technique for the enumeration of sublethally-injured bacteria but flow cytometry provided additional information for the characterisation of this fraction.
The extent of occurrence of dead, sublethal and vital fractions of cells was found dependent on the PEF treatment parameters such as electrical field strength and energy input as well as the different milk fractions used as treatment media.

• 出版日期2009-8-31